Is it really the middle of March already?! With Saint Patrick's Day not very far away, I decided to whip up one of my favorite hot sandwiches for dinner, the Reuben sandwich. Prepare your taste buds for a ride... there are so many wonderful flavors packed into this little sandwich!
Serves 4 - 5
- 2 1/2 to 3 lb corned beef
- 1/4 c mayonnaise
- 2 tbsp ketchup
- 1 kosher dill pickle, minced
- Pinch salt
- Pinch pepper
- 1 c sauerkraut
- 8 slices rye bread
- 8 slices Swiss cheese
Place the corned beef fat side up in a large pot along with the juices and contents of the spice packet. Add enough water to cover the beef and bring it to a boil. Reduce the heat to a simmer and cover. Simmer for 3 hours, or until the beef easily shreds with a fork. Slice the beef against the grain into thin slices. Cover and keep warm until ready to use.
Meanwhile, prepare the other sandwich ingredients. Make the dressing. In a small bowl, whisk the mayonnaise, ketchup, pickle, salt and pepper together until well combined. Cover and chill until ready to use. Warm the sauerkraut in the microwave or on the stove and keep warm until ready to use. Butter one side of each piece of rye bread.
Heat a large skillet over medium heat. Place four of the slices of bread butter side down in the hot skillet. Top with corned beef, sauerkraut, Thousand Island dressing and two slices of cheese. Place the remaining four slices of bread on top butter side up.
Cook the sandwiches on both sides until the bread is golden brown and the Swiss cheese is melted.